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Old 01-16-2013, 02:48 PM   #21
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For 200 quarts of beer, take 7,500 grams, about 15 pounds. [unknown grain] Coriander (2 oz). Hops (375 grams) about 12 ounces. Orange peel (60 grams, or about 12 ounces). Yeast (250 grams/8 ounces)

Boil the hops and the orange peel for an hour in 60 quarts pure water. At 45 minutes into the boil, the coriander should be added to just boil a quarter of an hour, and when (?) this hot is (/) in a barrel of capacity of 200 quarts, which filled with purest water, because this is of major importance. Is (?) by at least 250 grams of yeast (?) in a cup of water and everything is mixed perfectly and with force, and after a few hours, if the yeast is fermenting, put it in the barrel measure a spilled starts filling up with water which in advance is to make a second cooking hops…
…(?), how you made before when foam diminishes is this to take the beer.

Clarify the beer with 4 grams of isinglass or gelatin, which is dissolved in water first; then this is mixed or agitated strongly with a spoon then passed through a fine filter.
After two days put the beer in bottle tied with a wire.

Honey from pilon(?) 150 grams – 5 ounces
Hot water 1500 grams – 3 quarts
Cream of tartar 200 grams – 1 oz
Prepared barely (malted) 500 grams – 1 pound

Cool this mixture so that it does not damage(?) the fermentation.

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Old 01-16-2013, 02:51 PM   #22
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I'm afraid that's the best I can do. It's not much of a recipe and it leaves a lot to be desired as far as details.

Perhaps others can fill in the details.

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Old 01-16-2013, 03:03 PM   #23
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Looks like once it all comes together, it's pretty close to a standard White Wit recipe with orange peel and crushed corriander seeds.

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Old 01-16-2013, 06:27 PM   #24
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Piloncillo is a type of unrefined sugar common in Latin American cooking, could be what "Honey from pilon(?) 150 grams – 5 ounces" is...

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Old 01-17-2013, 02:32 PM   #25
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Thanks for the translation ianw58, 200 quarts of beer with only 15 lbs of grain in it? sounds like a watery weak beer to me.
or did I miss something in the recipe?

If Im understanding the recipe right, it looks to me like its a 60 quart mash with the 15 lbs of grain (Im assuming) then boil with additions, then put into the barrel, top off barrel with water, make a yeast starter and add to barrel, add yeast starter to barrel, after krausen falls, prepare and add the rest of the hops, (wait Im assuming again)
Clarify with filtered gelatin for 2 days, then add a prepared and cooled mixture of pilon, water, cream of tarter, malted barley and bottle.

Anyone else getting other information out of this recipe that I missed ?, and a 16 lbs total grain bill for 200 quarts/50 gallons of beer? or is this a 60 quart recipe, boiled down 60 minutes ? that makes more sense to me, but its not how I read the recipe.

Anyone have any insight?

Cheers

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